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Smoked brisket chili, worth it or not?
12/9/2011 11:22:46 AM
I have been pondering this for a while and I might attempt it this weekend.
Plan would be to smoke the brisket for a few hours (not enough to fully cook or tenderize it), remove it from smoker, cut into small cubes, put in crockpot for a few hours then add the rest of the chili ingredients. Worth the time or do you think the chili powder will drowned out the smoke flavor anyway?
bluesticky
Plan would be to smoke the brisket for a few hours (not enough to fully cook or tenderize it), remove it from smoker, cut into small cubes, put in crockpot for a few hours then add the rest of the chili ingredients. Worth the time or do you think the chili powder will drowned out the smoke flavor anyway?
bluesticky
12/11/2011 12:22:23 AM
I have done it with leftover brisket, it adds a dash of smoke to the chili. Very good
Also did a pot of beans with brisket; turned the leftovers from that into refried beans, friggin awesome.
Also did a pot of beans with brisket; turned the leftovers from that into refried beans, friggin awesome.
12/11/2011 5:44:59 AM
Almost seems like a waste of a good brisket to me, but that's just my opinion. For smokey-flavored chili, I've got (Foodsaver) bags and bags of smoked poblanos, jalapenos (yeah, yeah, I know... "chipotles"), and other peppers in the freezer... we always have a huge excess of peppers in the garden. We'll toast them on the grill, let them cool down, then freeze them spread out on a cookie sheet in the freezer. Once they're good and hard, plop a few handfuls into a FS bag and vacuum 'em down. Freezing them individually first keeps the Foodsaver from flattening them into a solid mass of peppers, and it's easy to pull out one or two at a time to season a pot of beans or whatever. I get rave reviews of chili made with these peppers 
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Man, I'm making myself hungry for chili and it's not even five in the morning here....
ETA: back to the brisket... you mention letting it only partly cook before cutting up and putting it in the chili. Briskets have a lot of fat that gets rendered out during the long, slow smoking process. I'd think that if you cut it up when only halfway done, the remaining fat is going to continue to render out - in your chili. Seems like things could get a little slimy (?).
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Man, I'm making myself hungry for chili and it's not even five in the morning here....
ETA: back to the brisket... you mention letting it only partly cook before cutting up and putting it in the chili. Briskets have a lot of fat that gets rendered out during the long, slow smoking process. I'd think that if you cut it up when only halfway done, the remaining fat is going to continue to render out - in your chili. Seems like things could get a little slimy (?).
12/15/2011 4:36:11 PM
Originally Posted By PanzerOfDoom:
I have done it with leftover brisket, it adds a dash of smoke to the chili. Very good
Also did a pot of beans with brisket; turned the leftovers from that into refried beans, friggin awesome.
I have done it with leftover brisket, it adds a dash of smoke to the chili. Very good
Also did a pot of beans with brisket; turned the leftovers from that into refried beans, friggin awesome.
Yep. I've done it with pork. Good stuff.
